Brick Cheese

[QuickDraw]

Ive got only a few DSP under my belt and im lucky enough to live near wi so when i go fishing out in the driftless area i stop by my favorite creamery and pick up some mild brick cheese that they make there.  my wife was on a trip to another part of WI and they had a different creamery and i asked her to stop in and if they had some brick cheese to pick me up a couple of pounds. 

the brick cheese that ive cooked with before is labeled mild while the stuff my wife found is "sharp".  Im thinking i will probably mix 50/50 with the mild and sharp on the next bake this week to try it out but im wondering if the sharp will be too much if i used that for 100% of the cheese, have any of you made DSP with sharp brick cheese? if so how did it go?

[HansB]

I use 50/50 LMPS mozz and Sharp Cheddar when I'm out of Brick. I think you'll like your mix.

[QuickDraw]

i went to use the sharp and when i opened the package it smelled really strongly like poop.  totally disgusting, now i have 3 pounds of expensive garbage.  i did have some good brick cheese from a different creamery.

[Timpanogos Slim]

i went to use the sharp and when i opened the package it smelled really strongly like poop.  totally disgusting, now i have 3 pounds of expensive garbage.  i did have some good brick cheese from a different creamery.

Yeah, i recall seeing that Widmer's and Wisconsin Cheese Mart websites both have warnings that the aged brick is strong smelling.

[QuickDraw]

Yeah, i recall seeing that Widmer's and Wisconsin Cheese Mart websites both have warnings that the aged brick is strong smelling.

they do not lie!  i know people like stinky cheese butt this was way over the line.  way way over the line.

[nanometric]

i've seen it compared to that classic cartoon / 3 stooges cheese of yore: limburger

[Sandhill]

I use 50/50 LMPS mozz and Sharp Cheddar when I'm out of Brick. I think you'll like your mix.

My first experiment at DS last night, went with the above cheese and the cheese choice was certainly not what emerged at the top of my list of things to improve...it was a great cheese mix, thanks